Introduction

I use a very, very ripe (we're talking dark brown and mushy) banana in place of the oil, which gives a fudgy texture without adding fat, plus if you have a sensitive palate, you can get a hint of the banana with the dark chocolate and it's heaven. Using the overly ripe banana brings the sugars out in the fruit so you end up with a richer dessert--it's a great way to use up that banana you forgot, and btw, if you peel them and freeze them like this, you have them ready to use whenever you want to substitute them for oil in a baking recipe.I also use a 7x7 ceramic casserole pan for these, in the middle rack of the oven for 30 minutes, and they come out very thick, just slightly fudgy and yet still with a bit of cake-like texture that is irresistible. :)
I use a very, very ripe (we're talking dark brown and mushy) banana in place of the oil, which gives a fudgy texture without adding fat, plus if you have a sensitive palate, you can get a hint of the banana with the dark chocolate and it's heaven. Using the overly ripe banana brings the sugars out in the fruit so you end up with a richer dessert--it's a great way to use up that banana you forgot, and btw, if you peel them and freeze them like this, you have them ready to use whenever you want to substitute them for oil in a baking recipe.I also use a 7x7 ceramic casserole pan for these, in the middle rack of the oven for 30 minutes, and they come out very thick, just slightly fudgy and yet still with a bit of cake-like texture that is irresistible. :)

Ingredients

Directions

Cut into 12 equal servings.

1. preheat oven to 350

2. Mash the banana well with a fork, blending in the water and then scramble the egg and add it. You should have a good 1/2 cup of mixture, maybe slightly more-- you'll want a bit more than 1/4 cup banana, more like 1/3, when you replace the 1/4 oil-- this ensures the brownies are still very moist and rich. Blend the brownie mix into the egg and banana mixture till thoroughly mixed.

3. Spray a ceramic style casserole, I use a 7x7 for a thicker brownie, with a butter flavored non-stick spray. Pour brownies into pan and bake for 30 minutes on the center rack of the oven, checking after 25 minutes. Allow to cool for as long as you are able (at least 10 minutes) and enjoy. These brownies are really good warm-- I don't know how they keep cause they rarely make it to the next day in our house. :)